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Great vid. FYI that’s a chuck short rib aka a 4-bone. Plate short ribs are from the plate of the cow and have only 3 bones. 7 bones total of short rib on the animal per side, so 14 really…
Just put a rack of ribs in the oven, pulled them of the smooker at 190. Oven is holding nicely at 150. Do i really need to wait 16 hours?? Is 6-7 enough ?
Sweet, looks absolutely delicious. Just picked up a few twin packs at Sam's, looking forward to trying these Plate ribs on my new Old Country BBQ gravity smoker, gonna use primarily mesquite with a mix of cherry that I have lying around! Layering hard wood charcoal and wood in the hopper and throwing some wood pieces in the ash area to start it off. Thanks for this awesome comparison. Definitely gonna long hold it!!!
I don’t have 15 hours to rest my ribs based on the timing of a planned event. . . So instead of 150 degrees x 15 hours, why not 170 degrees (in my oven) x 10 hours. Starting with a finishing cooked temp of 190-195 degrees cooled to 170 degrees and them double wrapped (paper then foil) as in your video??
Aren’t BBQ places just setting their holders air temp to 140-150F for long holds and not measuring a pan of water inside the holder to be 140-150? Wouldn’t their internal temp of meats be different than air temp?
Franklin has a video that you can find, he leaves the fat cap on, such as many BBQ joints do, and he does not trim any fat that lies inside the rib. The problem with not trimming the fat cap, is that some sections might have leathery thick silver skin just under the fat cap that is not appetizing. In a home environment, we can invest the extra time to locate those areas and trim the fat and silver skin. In areas that there is not thick silver skin, l would leave a 1/4" fat cap on.
Amazing videos as always ! I have a quick question , did you let the ribs temperature decrease below 190 before the long hold? I know that even though that you pull between 185-190 there is still going to be a carry over of 5-10 degrees
I got a Vollrath full pan warmer a while back for about $200 (and easily spent that much on some various steam pans to get maximum versatility out of it). It holds 150 pretty damned well, maybe a 5 degree variance. I've used it for a couple briskets so far plus just as a warmer for a bunch of other stuff and works great. I had already planned on doing the same next time I did beef ribs. Too bad they're running $50+ for a 4-bone rack here lately.
I really like your videos!! I'm learning a lot! Thanks! Just wish you would outline the steps (more like a recipe) for those of who do better with step-by-step instructions.
My new range oven and amazingly for the UK (I think) three ovens go down to 60c/140f so cannot wait to cook my beef ribs like this at the weekend. One thing I love about this method is that, while you have got to start the cook earlier, you don't have to worry bout cooking them overnight to getting up t stupid o'clock to avoid the the whole "I hope they cook and rest in time".
The label said plate ribs and they are quite large and long. They came packaged in 2 giant plates of 4 ribs. They don't look like chuck ribs to me but I could be wrong!
@@SmokeTrailsBBQ I'm not a butcher by any means. But have heard some of the other BBQ legends on RU-vid like MadScienceBBQ differentiate the 2 by the amount of bones.
Do you recommend using the long hold method on 170F ? My electric stove's lowest temp is 170 and I'm wondering if maybe I can use that temp and maybe decreasing hold time to maybe 8-10hrs? Or do thinl it can dry and ruin the meat?
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
So far, you are one of my favorite BBQ "specialists". I have noticed other RU-vid chefs following your cooks. I can't wait for warmer weather to try out your great BBQ ideas. Thanks
@@CoolJay77 Yep, I agree, but I'm into the ambiance of BBQ, as well. I like to lie in the hammock overlooking the smoker and drink beer....lots of beer! The cold detracts.
Do we assume that the plate ribs are are cooking are prime grade, you did not mention ? IF my plate ribs a cheaper cut, do I cook ( like your Walmart brisket) to 160F and then hold ? Thanks in advance
Here is the video where he first talks about the long hold technique: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html The video will start where he talks about using a sous vide unit in a modified cooler then goes on to talk about his chest freezer. I also would like to see a video on his chest freezer setup. Great technique that has dramatically improved my briskets. I am looking forward to trying it on ribs.
@@jlyczak5238 Thanks for the link but I won't be watching it. While looking for that video I came across his black lives matter video. Turns out he supports them because he's suffering from his white guilt from being "privileged". That's fine as that's his right but I refuse to support this channel anymore.
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
You're always talking about this Sous Vide holding chest. Did you make one or purchase it? If it was purchased, could you give a link to the site? Thanks so much for the great videos, keep it up!
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Lots of questions about Sous Vide hold chests. If you have an old electric smoker laying around, consider adding a PID to it. I shot this video 7 years ago. I still have this set up and it works great as a hot hold chest holding temp at an exact 150F or whatever I set it to. (I use the Camp Chef Woodwind Pro as my smoker nowadays). ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TRQDenvB4_g.html
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
I have a Bison Brisket a family member wants me to smoke for them. I can’t decide if I want to cook to tenderness with a normal rest or use the 190 and hold technique. Any thoughts?
Bison is too lean. Most cuts of long smokes involve meats with high fat content. I was once sent a case of bison ribs by mistake, I smoked some when I was doing beef bbq, everyone prefered the beef. Perhaps consider braising in a red wine broth after smoking for few hours. Then again there are videos out there of people enjoying bison bbq, dry as can be.
For holding on the oven, would you say doing the MEATER probe in the water pan is something I need to do every time? Or is it just a tool to find out what my oven ACTUALLY holds at, and once I’ve calibrated correctly, I don’t need to do it for ongoing cooks?
@@SmokeTrailsBBQ was wondering would this method work for Spare Ribs, to keeping them like they just came out of the smoker when selling them hours later, Thanks
@nikkotitocamacho7608 it will, yes. But in that case you may want to just cook them normally to tenderness so they are done, and then hold them at 140 until you sell them.
What's your thoughts on cooking till it reaches 190F, let it cool to 150F, put him in a sous vide circulator to hold it at 150F for 12 hours? Will it work as same as your method or is it better in the oven?
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
Great video again, I really appreciate. ❤ Is there anyways to apply this method to smoke the meat a few days before serving? I mean, smoke and cook a meat to internal 190F and wrap and keep it in a refrigerator ( but unfrozen ), then after a few days, put it in an oven to achieve internal 150F or so. This way I can plan a party much easier. Love to hear your advise. ❤
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
so funny i just made shorts ribs today took off at 193 and put in warming oven. After your video i wrapped in tallow soaked paper, then foil, then covered pan with water.
Wow, MSG. MSG had been vilified for quite some time. Nice to know that you are not afraid to say that you use this amazing ingredient to your cooking repertoire.
I'm curious as to how the "big boys" like Franklin's, and others, hold their briskets in warming ovens when they're serving over 100 briskets a day? Seems like they'd have to have a room full of ovens that's as big as a room full of smokers. Thank you for your video.
I've done brisket this way for the long Hold... The best brisket I've Smoke... I'm going to do the beef short ribs tomorrow the same way.... I also did put shoulder with the long hold fantastic.. Thank you for bring this out the secret
Yes i would trim that large chunk of fat out. I also trim all of the fat cap off because of the silver skin that lies beneath. And yes i pull that first leathery skin from the bones. There's another under that, that will hold the bones together.
Great video once again 👍🏾. I go 187F, then wrap and stick in oven for 5 hours at 155F-160F. I’m lucky that my oven goes down to 145F and my toaster oven has a warm feature that goes down to 140F. Either way your ribs and brisket will kick a**!
I do basically this except that I wrap arout 175 (when I have good bark) and then go to 190F internal. Then proceed to do the long hold. Makes for a cook that finishes in 7-8 hour verry consistently. been doing that ever since you posted that brisket long hold video.
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
I did the long hold on brisket and got the best brisket I’ve ever made so I tried the beef ribs and got the best beef ribs I’ve ever made too. It’s so easy and so delicious too, Thanks for this new method.
On Easter (well day before) I offset smoked brisket, pulled pork, whole chicken and held them all overnight in my electric smoker at 150 and they were all perfectly cooked, juicy, and tender. I wonder if pork ribs would hold up? I was surprised chicken did. I waited until I was ready to serve before I pulled the pork, sliced the brisket, and shredded the chicken. We made a variety of tacos to make it easier than making a bunch of sides.
Is your "holding device" actually an unplugged chest freezer rigged up w a sous vide heater gizmo? Thanks in advance! I haven't bought a sous vide yet, but this looks like the final reason I should get one. Great video, makes a ton of sense. Why not go for the best method possible? Looks like this may be the ticket! Thx again.
@@SmokeTrailsBBQ Cool. Thanks! I thought so, obviously. Man, you must have a lot of stuff to hold at temp to be using it for that, yeah? I suppose I could get away with a smaller capacity if I can't get my oven calibration routine worked out and I decide to go this route. Excellent coverage on this topic - As someone still trying to produce a decent brisket on my offset smoker, I really appreciate it!
General overview of how to make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html Detailed Tutorial video on Patreon: www.patreon.com/smoketrailsbbq
@@SmokeTrailsBBQ Cool. Thanks! I believe I'll make the cooler version of this. Can't wait to try your long sous vide holding method soon! Thanks again!
I'm sorry it I missed it but for the starting temp for the long hold rack is what exactly? I've done this method before because Pit Master X basically tried your method on Brisket but I didn't trimmed enough fat, not as tender and just really not good.
Awesome idea, I appreciate the video. I tried a variation of this in my Weber Kettle smoking overnight and then doing the hold in the kettle the whole next day which ended up being 13 hours, served the ribs to a group and got comments about it being the best ribs they ever had even though I am not even very experienced with charcoal grilling yet.
Great content in your video. You make it look to easy. I am new to the bbq scene, just want to know how much heat is retained for serving when rested for such a long period?
@@SmokeTrailsBBQ PLEASE do a video on Disney Style turkey legs, with the cure, smoke, etc. I've tried it a few times and they turn out ok but the skin is usually rubbery.
